cayenne pepper or red pepper • fish (tilapia) • oil • red pepper flakes • salt • sweet green pepper (bell pepper) • vinegar • Central Africa
Grilled Tilapia
Many species of Tilapia are native to the lakes and rivers of Africa, where it is often called Ngege. Outside of Africa, Tilapia is called St. Peter’s Fish. Tilapia is best known for being easy to raise and harvest in man-made ponds. (They reproduce and grow quickly, are disease-resistant, and omnivorous.) Tilapia aquaculture has become common all over the world in the last few decades, but was first practiced in Egypt and Israel in ancient times. 
In Africa, both farm-raised and wild tilapia are commonly eaten. Tilapia could be substituted in most of the fish recipes in The Congo Cookbook. Tilapia, grilling over a charcoal fire, is a common sight in African kitchens and on African streets. For this recipe, use a charcoal grill if possible, if not, resort to the oven broiler.
Grilled Tilapia Recipe
Tilapia, grilling over a charcoal fire, is a common sight in African kitchens and on African streets.
Ingredients
1 cup cooking oil
salt (to taste)
red pepper flakes, cayenne pepper or red pepper, or hot sauce (to taste)
2 tbsp lemon juice (juice of one lemon)
1 tbsp vinegar or cider vinegar
1 onion, finely chopped
1 sweet green pepper (or bell pepper), finely chopped
4 whole tilapia (1 per person), 1 to 2 lbs each; cleaned (or tilapia fillets)
Instructions
1
In a glass bowl or baking dish, combine all the ingredients except the fish. (For the simplest recipe, use only the oil, salt, red pepper, and lemon juice.) Stir until everything is well mixed.
2
Cut three slits across each fish on both sides, rub the oil and spice mixture onto and into the fish. The fish can be allowed to marinate in the bowl if desired (twenty minutes to an hour should be enough).
3
Cook the fish over a charcoal fire in an outdoor grill (a grill basket made to hold fish while grilling is very helpful), or broil in the oven, turning once or twice.
Ingredients
1 cup cooking oil
salt (to taste)
red pepper flakes, cayenne pepper or red pepper, or hot sauce (to taste)
2 tbsp lemon juice (juice of one lemon)
1 tbsp vinegar or cider vinegar
1 onion, finely chopped
1 sweet green pepper (or bell pepper), finely chopped
4 whole tilapia (1 per person), 1 to 2 lbs each; cleaned (or tilapia fillets)
Directions
1
In a glass bowl or baking dish, combine all the ingredients except the fish. (For the simplest recipe, use only the oil, salt, red pepper, and lemon juice.) Stir until everything is well mixed.
2
Cut three slits across each fish on both sides, rub the oil and spice mixture onto and into the fish. The fish can be allowed to marinate in the bowl if desired (twenty minutes to an hour should be enough).
3
Cook the fish over a charcoal fire in an outdoor grill (a grill basket made to hold fish while grilling is very helpful), or broil in the oven, turning once or twice.